RED LOBSTER'S ROCK SHRIMP CREOLE

 

  • Cooking Time: 15
  • Servings: 8
  • Preparation Time: 10

Ingredients

  • * 2 pounds rock shrimp, peeled and deveined
  • * ¼ cup butter
  • * ½ cup green bell pepper, diced to one-half inch
  • * ½ cup onion, diced to one-quarter inch
  • * ¼ cup celery, chopped fine
  • * 1 clove of garlic, minced
  • * 2 tbsp. flour, all purpose
  • * 1 can 14.5-ounce whole peeled tomatoes, roughly cut
  • * 1 tsp. sugar
  • * 1 tsp. salt
  • * ¼ tsp. cayenne pepper
  • * ¼ tsp. black pepper
  • * 3-4 cups cooked rice

Directions

  • 1. Rinse shrimp briefly and remove any large veins that are visible.
  • 2. In a small sauce pan, melt 2 tbsp. of butter over medium heat.
  • 3. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
  • 4. Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
  • 5. In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
  • 6. Add shrimp and cook until no longer transparent (three minutes).
  • 7. Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
  • 8. Serve over hot rice (white or wild mixture).

Notes

Rock shrimp meets Creole cuisine in a spicy sauce with tomatoes, onions and peppers. Dip your favorite bread into a big bite of Louisiana.

Categories: Misc. One Dish 

Author Credit: Red Lobster

Website Credit: http://www.redlobster.com

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